鲜切果蔬保鲜技术及方法研究进展

Progresses on fresh-keeping techniques and methods of fresh-cut fruits and vegetables

鲜切果蔬富含维生素、矿物质等营养物质,是面向消费者更便捷、营养、且新兴发展的一类果蔬产品,但是在加工过程中会造成细胞损伤,组织液外流,为微生物的生长繁殖提供了条件,进而加速其褐变、失水、腐烂等。为延长鲜切果蔬的保鲜期,近年来,鲜切果蔬的保鲜技术成为研究热点。该文综述了国内外鲜切果蔬保鲜技术的研究,论述了鲜切果蔬褐变机理与腐烂机制,探讨了物理、化学和生物保鲜方法以及包装材料对鲜切果蔬贮藏品质的影响,并对现有鲜切果蔬保鲜技术存在的问题和对策进行了展望。

Fresh-cut fruits and vegetables are rich in vitamins,minerals and other nutrients.They are a kind of newly developed fruits and vegetables products that are more convenient,nutritious for consumers.However,during process,it will cause cell damage and tissue fluid outflow,which provides conditions for the growth and reproduction of microorganisms,and then accelerate their browning,water loss and decay.In order to prolong the fresh-keeping time of fresh-cut fruits and vegetables,the fresh-keeping technology of fresh-cut fruits and vegetables has become a hotspot in recent years.In this paper,the progress on fresh-keeping technology of fresh-cut fruits and vegetables are summarized,the browning mechanism and decay mechanism of fresh-cut fruits and vegetables are analyzed.Moreover,the physical,chemical and biological fresh-keeping methods and packaging materials on the storage quality of fresh-cut fruits and vegetables are discussed.And the problems and current situation of fresh-cut fruits and vegetables preservation technology are prospected.